Citrus-Buttermilk Sorbet With Thai Basil

1. 1

   Cut zest (no white pith) from lemons and oranges, then halve and juice them all. You should have more combined juice than you need; measure 1/2 a cup and reserve the rest for another cocktail. I mean, use.

2. 2

   In a food processor, combine sugar, all the zest, and the basil leaves. Process until zest and leaves have disappeared entirely, becoming a mere color to the sugar.

3. 3

   In a large bowl, combine doctored sugar and 1/2 cup mixed juice. Stir well. Add the buttermilk and salt, and stir until the sugar has dissolved.

4. 4

   Refrigerate mixture (covered) for at least 4 hours. Chill in your ice-cream freezer until firm. Sometimes this benefits from being transferred to a covered container and frozen for a further hour before service. Garnish with additional basil leaves, if desired.

* Per serving · 4 servings · Values may vary.